Harvest Bran Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Steps:

• Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
• Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
• Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Mix together brown sugar, applesauce, canola oil, egg, vanilla extract, and salt in a large bowl.
• Mix flour, bran, flax, baking soda, and baking powder in a separate bowl. Add bran mixture to applesauce mixture. Add milk and stir until thoroughly combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 13 minutes.

Steps:

• Combine all dry ingredients, fruits, nuts, raisins, and carrots in a large bowl.
• Mix together oil, milk, vanilla and eggs.
• Stir the wet ingredients into the dry ingredients just until the dry are moistened.
• Do not over mix.
• Fill well greased muffin tins 3/4 full.
• Bake at 350°F for 20 to 25 minutes.

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
• Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.

Steps:

• Preheat oven to 375.
• Line muffin pan with cups, if desired.
• Squirt each cup with non-stick cooking spray.
• Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
• In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
• In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
• Add banana mixture to the flour mixture along with the raisins, if you desire.
• STIR JUST UNTIL MOISTENED. Do not over stir.
• Fill muffin cups 2/3 way full.
• Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
• Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
• Makes 16 small muffins, or 8 giant-sized muffins.

Steps:

• In a small bowl, combine pineapple juice and raisins. Set aside.
• In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
• In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
• Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
• Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.